This simple pan fried halloumi topped with some tomatoes, basil and balsamic vinegar is a tasty appetizer that can be prepared in under 10 minutes.
I'm a fan of easy, yet tasty appetizers - from sweet potato rounds to marinated olives to pesto hummus.
And this fried halloumi is the latest and greatest. Due to its high melting point, halloumi is perfect to lightly fry so you get a crispy exterior but slightly gooey interior.
Why This Recipe Works
- Simple - just lightly fry the cheese for about 2 minutes per side or until golden brown then add some tomatoes, basil and balsamic.
- Flavorful - you get the saltiness from the halloumi that is complemented from the acid of the tomatoes and balsamic and the freshness of basil.
- Versatile - fried halloumi is great as an appetizer on its own but can also be a part of a cheese board.
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Ingredient Notes
- Halloumi - this Mediterranean cheese is made from a combination of goat and sheep's milk and is known for its squeaky texture and high melting point.
- Olive oil - used to pan-fry the cheese. You can also use flavorless oil like vegetable or canola oil.
- Tomatoes - I'm a fan of cherry tomatoes for their bright and sweet flavor. You can also try grape tomatoes.
- Basil - adds some freshness and slightly sweet and savory notes. Fresh oregano also works great.
- Balsamic vinegar - adds a complex sweetness and acid that works well with the cheese. If you want even more concentrated flavors, try balsamic reduction.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Slice the cheese into ½" thickness. Heat some olive oil in non-stick pan over medium high heat.
Add the cheese, cooking for 1-2 minutes per side or until golden brown. Flip and cook another 1-2 minutes.
FAQs
It is a semi-soft cheese usually made from a combination of goat and sheep's milk. It is known for its squeaky texture and high melting point. Because of this, it is perfect for frying, grilling or baking.
It gets a little scientific, but halloumi is made rennet and pressed for a shorter time which means a higher pH level. It is then dipped in hot whey which kills and bacteria. In short it is cooked twice.
You may not realize it but Halloumi is found today in most grocery store's in the speciality cheese section. But if your local store doesn't have it, you can always count on Costco.
Fried halloumi is done when it forms a golden crust on both sides. If you can't flip it, it's not ready.
Due to pan-frying and the texture, fried halloumi isn't best as leftovers. It's so good you probably won't have any anyway. You'll want to serve immediately or it starts to turn rubbery.
Pro Tips/Recipe Notes
- Make sure you slice the halloumi the same thickness so it all cooks at the same time.
- Use a non-stick pan so it is easy to flip the cheese and it doesn't stick.
- You can also bake the halloumi at 425°F for 20 minutes, flipping halfway through. Just drizzle with some olive oil before baking.
- If you like fruit, add some fresh grapes or figs to the dish.
Other Appetizer Recipes
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Fried Halloumi
Ingredients
- 1 (8 oz package) halloumi cheese, cut into ½" slices
- 2 tablespoon olive oil
- 5 cherry tomatoes, cut in half
- 5 fresh basil leaves, julienned
- drizzle of balsamic vinegar
Instructions
- Heat olive oil in non-stick pan over medium-high heat.
- Add halloumi in even layer, making sure not to overcrowd the pan. Cook for 1-2 minutes on one side or until golden crust develops. Flip and cook for another 1-2 minutes per side.
- Place the halloumi on a serving plate and garnish with the tomatoes, basil and balsamic.
Notes
- Make sure you slice the halloumi the same thickness so it all cooks at the same time.
- Use a non-stick pan so it is easy to flip the cheese and it doesn't stick.
- You can also bake the halloumi at 425°F for 20 minutes, flipping halfway through. Just drizzle with some olive oil before baking.
- If you like fruit, add some fresh grapes or figs to the dish.
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